Fluffy Passover Matzo Meal Sandwich Rolls

This is the Passover roll recipe I make every year because it simply works. Bake a batch once and egg sandwiches, turkey sandwiches, burgers, and even garlic toast are back on the menu. These rolls are the closest thing to bread you’ll get during Passover — sturdy enough for sandwiches and soft straight from the oven.

They puff up dramatically in the oven, turn golden at 375°F, and bake into rolls that actually hold fillings. No crumbling matzo-sandwich disasters here. Shape them into sandwich rolls or poke a hole in the center for a bagel-style shape. The ingredient list is short: matzo meal, eggs, oil, and a few pantry staples. Nothing complicated — you got this.

TL;DR – Passover Rolls

• 🥖 What they are: Soft matzo meal rolls that make an excellent bread substitute during Passover.
• ⏱️ Bake time: 30–40 minutes at 375°F.
• 🍳 Uses: Great for egg sandwiches, turkey sandwiches, sliders, burgers, or garlic toast.
• 📦 Yield: Makes 6 rolls; easily doubled for a larger batch.

Key Ingredients

• Matzo meal: Use matzo meal (not cake meal or farfel) — the texture is important for these rolls to turn out well.
• Sugar: Just a touch to add structure and a hint of flavor.
• Eggs: Eggs provide lift and structure; they’re the key to the rolls puffing in the oven.

How to Make Passover Rolls

Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2: In a saucepan, bring the water, oil, sugar, and salt to a boil.

Step 3: Remove from heat and stir in the matzo meal immediately. The mixture will thicken and become stiff — keep stirring until it’s fully combined.

Step 4: Using a wooden spoon, beat in the eggs one at a time, mixing each completely before adding the next. The batter will loosen into a thick but scoopable dough.

Step 5: Scoop onto the prepared baking sheet: six larger mounds for sandwich rolls or twelve smaller mounds for dinner rolls. For bagel-style, shape and poke a small hole in the center before baking.

Step 6: Bake 30–40 minutes until puffed, golden, and firm. Let cool completely before slicing — the rolls will deflate slightly as they cool; that’s normal.

Why These Passover Rolls Work Every Time

• The boiling liquid hydrates the matzo meal so the texture is smooth rather than gritty.
• Eggs provide the lift that makes them puff in the oven.
• Slight deflation after baking is expected — these rolls are soft and sturdy, not hollow like popovers.
• Bake until golden to avoid a gummy center.

What I Use the Matzo Meal Rolls For

• Breakfast: Swap these for biscuits or bagels in egg-and-cheese sandwiches or sheet-pan breakfasts.
• Lunch: Make turkey and charoset sandwiches, tuna melts, or egg-salad sandwiches for the week.
• Dinner: Shape into burger or hot-dog sizes for a Passover-friendly grill night.
• Side: Split, spread with garlic butter, and toast for garlic bread to accompany lasagna or salmon.

Did you try this recipe and love it? Let me know by leaving a comment or a 5-star rating!

Easy Passover Rolls (Matzo Meal Sandwich Rolls)